How to Make Corn Pudding Recipe
Corn Pudding Recipe Description
This is a very old-fashioned corn pudding recipe. It’s been around for a very long time because it is very good.
Did You Know? Surprisingly, the highest acreage ever devoted to growing corn in the United States was 111 million acres in 1917. You probably thought the record would be more recent. However, modern commercial farming is much more efficient, producing many more bushels per acre than in 1917.
Corn Pudding Recipe Ingredients
| 2 1/2 cups (2 -10 oz. packages) | Corn |
| 3 | Eggs, beaten |
| 1 Tbs. | Onion, grated |
| 1/4 cup | All-Purpose Flour |
| 1 tsp. | Salt |
| 1/4 tsp. | White Pepper |
| 1 Tbs. | Sugar |
| 2 Tbs. | butter or margarine, melted |
| 2 cups | Light Cream |
| 4 oz. can | Pimientos, drained, chopped |
| Dash or two | Nutmeg |
Recipe Directions
- Preheat the oven to 325 ° F.
- Grease a 1 1/2 quart casserole dish.
- In a bowl, combine corn, eggs, and onion, mixing well.
- Stir in the flour, salt, pepper sugar, and nutmeg.
- Add melted butter, cream, and pimientos, mixing well.
- Pour the mixture into the baking dish.
- Bake uncovered for one hour until pudding is firm.
- Cut into squares, and serve while still hot.
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